Steam the kale stalks for 5-8 mins until the leaves are soft, run under some cold water for a mo to cool it a little. Don some marigolds and tear the leaves from the stalks, discarding the stalks, then squeeze the excess liquid out of the leaves.

Bung ’em in a whizzer with the rest of the ingredients and whizz until you have a smooth pate.

Have with toast or oatcakes or some such.

From Dale Pinnock’s book The Medicinal Chef – this link takes you to the Guardian’s Our 10 best kale recipes.